by Chris Mosler
The best vegetarian sausage rolls, crisp and flaky, hot from the oven.
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Perfect for Christmas, these mini veggie sausage rolls are equally at home, cold, as part of a summer picnic, popped into a lunchbox or as part of a buffet spread at any time of the year.
This is the best vegetarian sausage rolls recipe in my repertoire – I have others, which are all mouth-wateringly delicious, but this is the one I come back to over and over again.
Tips For Making The BEST Vegetarian Sausage Rolls
For full ingredients and method, see the end of this post.
Click here If you’re looking for a Vegan Sausage Roll Recipe.
Here are a few extra tips and tricks to help you on your way to veggie sausage roll heaven!
- You can use any strong flavoured vegetarian hard cheese, I’ve used Double Gloucester here but I usually use a strong Cheddar.
- Feel free to fiddle, add a pinch of cayenne if you like a hot sausage, leave it out if you’re wary and use fresh herbs if you’d rather!
- When you are filling your pastry do make sure you are generous with the filling.
- Tuck the pastry in around the filling nice and tight so that when you bite into it you are not confronted with space rather than sausage!
- If I have time I make my own flaky pastry (no I don’t!) but ready-rolled puff pastry is a very good substitute if you’re in a hurry (or at any time, why complicate things?!)
Can Vegetarian Sausage Rolls Be Frozen?
Yes they can! Cook and eat these vegetarian sausage rolls straight away or freeze them uncooked and unglazed.
There is no need to defrost them. When you are ready for a roll simply glaze them and pop them straight into a hot oven for 30 minutes or so.
If you make them in advance you can whip them out of the freezer for for a ‘Hey Presto, look at me and my marvellous fast food skills’ confidence boost over the festive season!
How To Roll Sausage Rolls
Take the puff pastry out of the fridge 20 minutes before you want to use it.
Unwrap it and, if you have been as lazy as me, unroll it.
If you haven’t bought ready rolled simply dust your work surface and rolling pin with a little flour and roll the pastry out until it measures about 35cm wide and 23cm long.
Divide the pastry into 3 evenly sized rectangles and lay a third of your mixture down the centre of each, squeezing it together to form a sausage.
Lightly moisten the pastry edges with a little milk and bring the pastry up around the filling as tightly as you can.
Overlap the pastry to form a seam and press lightly into place.
Divide each long roll into as many smaller sausage rolls as you want.
Lay them, seam down, on a greased baking tray.
Snip the pastry tops a few times and brush them lightly with beaten egg to glaze.
Pop them in a hot oven for 25 – 30 minutes until all golden and delicious!
More Vegetarian and Vegan Finger Foods
If you are preparing party food these recipes might also come in handy:
- Vegan Sausage Rolls
- Homemade Vegetable Crisps
- Easy Homemade Hummus Dip
- Creamy Cashew Cheese
- Homemade Vegan Breadsticks
- Vegan Pizza Rolls
- Aubergine Involtini Rolls
- Vegan Mushroom Pâté
- Carrot Fritters
If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!
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Vegetarian Sausage Rolls Recipe
Deeply flavoured vegetarian sausage rolls wrapped in crisp, flaky pastry - perfect for Christmas, for packed lunches, for summer picnics or just because...
5 from 5 votes
Print Pin Rate
Course: Lunch, Picnic, Snack
Cuisine: English
Keyword: sausage rolls, vegetarian Christmas, vegetarian packed lunch, vegetarian picnic
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 24
Calories: 145kcal
Author: Chris Mosler | Thinly Spread
Ingredients
- 320 g ready rolled puff pastry sheet
- 200 g Double Gloucester/Mature Cheddar grated
- 1 large onion grated
- 200 g fresh breadcrumbs
- 2 tbsps crème fraîche
- 2 tsps dried mixed herbs
- 2 tsps mustard powder
- 2 tsps paprika
- salt and freshly ground black pepper
- One lightly beaten free range egg to glaze
UK Measurements - US Measurements
Instructions
Preheat the oven to 220°C/425°F/Gas Mark 7
Lightly grease two baking trays
Place all the filling ingredients into a bowl and combine well
Cut the pastry sheet into three equal sized strips
Squeeze generous handfuls of sausage mixture into shape and lie down the middle of your pastry strips
Brush one side of each pastry strip with beaten egg and fold the other side over the top of the filling to join it making sure you tuck it in well so you don’t have space around your sausage – there’s nothing worse than biting into an air filled sausage roll (there is, obviously, but a stingily filled roll is a very mean spirited thing)
Turn your rolls over so they are seam side down
Cut to size for mini sausage rolls as I have or larger for lunch box rolls
Snip the pastry top of each roll with a pair of scissors two or three times, brush with beaten egg and place on greased baking sheets
Bake on the top shelf of your hot oven for 20 – 25 minutes until browned and crispy
Cool on a wire rack if you are not scoffing them immediately
Store in an airtight container
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 145kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 147mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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Midlife Singlemum on November 23, 2015 at 8:12 pm
Brilliant. Vegetarian shmegetarian – sometimes you just need sausage rolls.
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Chris Mosler on November 24, 2015 at 8:52 am
You do! You do!
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Sheena on December 17, 2017 at 11:35 am
I love your “ there’s nothing worse than and “there is obviously”: comment. It’s a come back I regularly use when people say “ There’s nothing worse than . . . We’re hosting Christmas Day, Boxing Day and New Year this year with vegetarians and vegans on the guest list so this will be a real treat to try out on them.
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Jessamine P U R E on July 1, 2023 at 9:22 pm
I have made these twice now and they are my absolute favourite. Somehow they taste like the real thing…..very very almostly!!
We all Love them. Thank you Chris for this recipeReply
Elinor Hill on November 24, 2015 at 4:33 pm
I love the look of these!
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Chris Mosler on November 25, 2015 at 2:59 pm
They taste good too!
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Jeanne Horak-Druiff on November 25, 2015 at 11:52 am
I’m not even vegetarian and I am sitting here thinking how utterly delicious those sausage rolls look and sound! 🙂
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Chris Mosler on November 25, 2015 at 2:58 pm
I’m delighted! My job here is done ???
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Glamorous Glutton on November 27, 2015 at 3:20 pm
OMG definitely making these. Perfect for my many vegetarian friends. GG
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Chris Mosler on December 1, 2015 at 8:36 am
Hoorah!
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Talitha Suryan on November 30, 2015 at 8:13 pm
Just made these. Wow, they are really good!!! I might make a spicy one next time. We are a New Zealand family living in the United States where sadly they are somewhat ignorant about what a sausage roll is, let alone vegetarian sausage rolls! Thank you for sharing this recipe!
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Chris Mosler on December 1, 2015 at 8:35 am
Hello again Talitha! I’m so glad you made them and enjoyed them – nothing makes me happier in blogging than feedback from happy readers! I think you should be on a one woman mission to introduce the veggie sausage roll Stateside!
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Penny on November 30, 2015 at 9:40 pm
I am salivating. Chris these look amazing, tell that Becky to make me some and not to eat them before she gets here ha ha!
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Chris Mosler on December 1, 2015 at 8:34 am
They are VERY hard to resist Penny – I have to sit on my hands when there’s a tin full and everyone else is out at work/school!
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Rishi on November 25, 2016 at 7:36 am
Made these today for Thankgiving appetizer. Just delicious! Despite the picture I was expecting a cheezy roll, but taste and texture was incredible. Not surprised that the adults liked them but real testament to how good they were was when kids asked for more. Thank you for posting.
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Chris Mosler on November 25, 2016 at 12:42 pm
I’m absolutely delighted, thank you so much for coming back to tell me! It is comments like these which make it all worthwhile! 🙂 x
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Kate on August 20, 2017 at 6:52 pm
Just won the class at my local food fair with these beauties! Thanks for a great recipe.
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Angela on December 17, 2017 at 4:10 pm
Hi there. You’re recipe looks great. I’m going to make these on Christmas Day. How long do they need in the oven if they are frozen? Thanks Angela
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Chris Mosler on December 21, 2017 at 9:02 am
Thanks Angela and apologies for my delayed response – Christmas has rather taken over here! They take about 25 minutes from frozen, just check them after 15-20 minutes to make sure they aren’t over browning! Happy Christmas to you 🙂
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Tony on January 4, 2018 at 5:17 pm
yeah… these are good, seriously good. Added some chestnuts and cashews for some texture, some grated parmesan and ground back pepper on top and they were so good. Not a ‘sausage-roll’ cos ermm they don’t have sausage meat… but they really are delicious.
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Chris Mosler on January 8, 2018 at 12:41 pm
Glad you enjoyed them 🙂
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Chloe on January 5, 2018 at 3:59 pm
I have made these twice now and it won’t be the last! So yummy. Some of my family members prefer them to the meat ones!
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Chris Mosler on January 8, 2018 at 12:41 pm
Hoorah! That’s a fabulous result!
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Elena on February 16, 2018 at 5:26 pm
Do you have any recipes for veggie meatballs?
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Chris Mosler on March 15, 2018 at 4:16 pm
I do but I have yet to post them here, I must rectify that!
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nicola on April 1, 2018 at 9:16 pm
These were really tasty thank you for the recipe! Do you think the same filling would work in a mini triangular sealed pastry?
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Chris Mosler on April 5, 2018 at 8:21 am
Thank you! Yes, I’m absolutely sure it would! I’d poke a little hole in the tops of them to let the steam escape and avoid soggy bottons. Great idea, do let me know how it goes!
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nicola on April 7, 2018 at 10:08 am
thanks for coming back to me – I will let you know if they work!
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Alan on November 24, 2018 at 4:08 pm
I’ve been a pescatarian for just over six months. I’ve always eaten plenty of alternatives to meat but am looking forward to the challenge of Christmas this year. I’ll still be making pork sausage rolls for family as apparently mine take some beating (they’re easily pleased) but these look nice so I’ll give them a go.
Biggest struggle so far has been gravy. Vegetarian gravy is poor at best. Any tips anyone?
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Chris Mosler on December 3, 2018 at 11:40 am
Hi Alan – I hope you like them and that your family give them a go, they’ve converted a lot of meat eaters over the years! I use Vecon stock for my gravy, add sherry or red wine, some tamari, herbs and a tiny bit of redcurrant jam – I think it’s all in the flavourings, experiment and see what happens!
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Philippa Newman on September 23, 2019 at 2:12 pm
Could I use natural yoghurt instead of creme fraiche do you think?
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Chris Mosler on September 23, 2019 at 5:09 pm
Hi Philippa – I haven’t tried it myself but, yes, I think it would be absolutely fine. I think I might reduce the amount a little as yogurt can be a bit more liquid than creme fraiche and then add the extra bit if the mixture isn’t holding together properly. Hope that helps! Chris x
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Sarah on June 1, 2021 at 9:40 am
Just went to send this to yet another friend who tried mine and wanted the recipe and realised they don’t have any reviews yet! Well if I could give more than 5 stars I would. They are absolutely delicious, convert the most ardent meat eater and without exception every time I have made them someone asks for the recipe! Devoured by adults and children alike. Thank you!Reply
Chris Mosler on June 7, 2021 at 9:35 am
Thank you so much Sarah, what a lovely comment, you’ve made my day! x
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Kate Hill on June 27, 2021 at 8:10 pm
Hi, I’m going to try this recipe. They’re called cheese and lentil sausage rolls aren’t they? I couldn’t see lentils in the ingredients?
Or have I got that wrong?
Many thanks.Reply
Chris Mosler on June 28, 2021 at 10:31 am
Hi Kate, well spotted! I don’t know quite how the lentil word got into the text, there are no lentils in these little rolls, apologies for the confusion! I have a recipe for lentil loaf, which also makes a very good sausage roll filling if you want to use lentils. I hope that helps!
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Amanda Cadge on September 12, 2021 at 9:40 pm
love these , I add a layer of chilli jam onto the pastry before adding the filling – really great!Reply
Chris Mosler on October 4, 2021 at 1:08 pm
Oooh, fabulous idea! I’ll do that too! Thanks 🙂
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Gwen Thomas on September 28, 2021 at 2:22 pm
These are the best !! Everyone loves them, veggie or not.
Have tried many other veg sos roll recipes in the past but these are by far the most tastiest. So easy to make and they freeze really well, not that there’s ever many left over
Thank you for this great recipe.Reply
Chris Mosler on October 4, 2021 at 1:10 pm
Thank you so much Gwen, feedback like this makes all the hard work worthwhile! 🙂
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Meryl on September 20, 2023 at 1:56 pm
Really tasty!Reply
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